Coastal cool at West Bexington

Dining at this Chesil Beach restaurant elicits that ‘struck gold’ feeling thanks to its unique setting, smart cooking and innovative drinks list.

Set in a 1930s Olympic-pool clubhouse that retains many of its original features, the interiors are best described as mid-century modern meets New England nautical. It’s a fitting backdrop for head chef William Hickton’s fish-focused menus.

Net-fresh seafood from local fishermen along with produce from nearby farms (including handpicked veggies from the restaurant’s own kitchen garden) form the basis of the two-AA-rosette dishes.

Compilations showcasing the uber-local ingredients include West Bay lobster bon bon, Tamarisk Farm crab salad and cod with foraged sea beets.

To elevate the experience further, sommelier Fefe Kovacs is on hand to provide impeccable wine pairings. The Club House is also renowned for its top-tier cocktails so don’t leave without sampling a West Bexington Breeze: a luscious blend of Doorly’s white rum, Tosolini Limoncello, St-Germain Elderflower Liqueur, lemon juice and rosemary.

The creative concoctions are best sipped on the heated outdoor deck, with its panoramic views of the Jurassic Coast and occasional live jazz sessions in summer.

Trencherman’s tip: Visit on a Sunday to devour a two-course roast for a very competitive £20.